It’s no mystery that Brits love their crisps… but have you own tried making your own crisps from fruits and vegetables? If you love the crunchiness of crisps, but not the unhealthy factor, these are certainly worth a try. They’re very easy to make – simply slice your choice of fruit / veg thinly, put them on a baking tray lined with baking paper (or a silicon tray if you have one), and bake until dry and crispy. They will keep for 3 days stored in an airtight container. The perfect solution to your crisps craving but with only a fraction of the calories and fat!

Some flavour ideas for you:

– Spiced Apple Crisps – slice 2 apples (slice thinly, and cut out the core with a mini cookie cutter to make the slices look pretty), and toss in a teaspoon of cinnamon and 1/2 a teaspoon of nutmeg. Bake for about 1 hour at 110 degrees Celsius (gas mark 1/2 or 200 degrees F)

– Curried Carrot Crisps – taking a large carrot, peel strips with a peeler. Top the strips in a teaspoon of olive oil and 1/2 teaspoon of curry powder. Bake at 175 degrees Celsius (gas mark 4 or 350 degrees F) for about 15 minutes

– Sweet potato, beetroot and parsnip crisps – Peel a large sweet potato and parsnip and discard the outer peel. Slice beetroot into thin circles. Slice the sweet potato and parsnip into crisp shapes using a peeler or mandolin. Make a spice mix by adding 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon turmeric and 1/4 teaspoon paprika to a small bag (e.g. sandwich bag). Add a tablespoon of olive oil, and toss the vegetables in the spice mix until evenly covered. Lay the veggies on the baking tray and bake at 175 degrees Celsius (gas mark 4 or 350 degrees F) for about 15 minutes

– Pineapple Chips – slice the pineapple into thin rounds, and pop them in the oven on ‘dry’ function if you have one, or about 100 degrees Celsius (gas mark 1/2) for about 1.5 hours